5 Ingredients or Fewer

Tartines with Ricotta and a Quick Apricot Compote

June 29, 2014
4 Ratings
  • Serves 1 to 2
Author Notes

Tart apricots become soft, stewy, and sweet in a compote that is a perfect foil for creamy ricotta. These tartines are simple but elegant, and make breakfast feel decadent. —fiveandspice

What You'll Need
  • 3 apricots, pitted and sliced into sixths
  • 1 tablespoon honey
  • 1 pinch salt
  • 1/4 cup (or so) good ricotta, preferably homemade
  • 2 thick slices of bread, toasted
  1. In a small saucepan, combine the apricots with the honey, a pinch of salt, and a splash (about 2 teaspoons) of water. Bring to a boil, then turn down to a simmer and simmer, uncovered, stirring occasionally, until the apricots have partially broken down and cooked to a thick, jammy, compote-y consistency, about 10 to 12 minutes. Set aside.
  2. When your slices of bread are toasted, smear each with ricotta and top with spoonfuls of the apricot compote (I like to use it while it's still warm). That's it! Now, eat!

See what other Food52ers are saying.

  • JanetFL
  • Rebecca Cherry
    Rebecca Cherry
  • Nancy Harmon Jenkins
    Nancy Harmon Jenkins
  • fiveandspice

4 Reviews

JanetFL August 13, 2014
I want these right now!
Rebecca C. July 17, 2014
Don't care for fresh apricots but love dried apricots. Stewed apricots are a delicious in-between. Mixed this in yogurt and added walnuts. Yum! Thinking about it with cream cheese instead of ricotta, the former is more readily in my fridge.
Nancy H. July 5, 2014
This looks delicious--what a great combination! Can't wait to try it. But why not use real ricotta? Too hard to find--go tackle your local cheese maker and ask what they do with the whey. Or call up Paula Lambert's Mozzarella Company in Dallas (mozzco.com) for the real thing.
fiveandspice July 7, 2014
If a person can get their hands on - or make - real ricotta, then they absolutely should use it!